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Spirited Butternut Pecan Cookies

Today’s recipe is brought to you by NOT the great pumpkin, but the butternut squash. It’s not that I am not tempted to share some great pumpkin idea, but if your inbox is anything like mine you have been completely inundated with pumpkin recipes. Besides that I did not plant sugar pumpkins this year. I like to rotate my crops and the butternut squash did not disappoint.

There is nothing like a fresh picked butternut squash. The biggest difference from store bought? The tender skin! There is no battle slicing through it nor the fear of chopping off a finger. Most of the dozen or so I got from just 1 seed grew quite large, but my final pick was a wee 5-inches.

Chopped, cooked and smashed this little beauty yielded just 1/2 cup of butternut squash puree. It was more than enough for this cookie recipe that I wanted to test out.

Yes! It is a spirited cookie. I guess you could say a certain Sailor inspired this one. He has been around a lot lately. The recipe also calls for a few other complimentary flavors like vanilla bean paste, pumpkin pie spice, toasty pecans and demerera sugar. The cookie bakes up soft, but not cake-like, on the inside and slightly crispy on the outside from the sprinkle of sugar.

Here is a tip. If you are roasting or boiling up a butternut squash for dinner set aside 1/4 cupful for these cookies before adding any seasoning. You will be glad you did.